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Tirami Su


  • 500 gr. mascarpone
  • 4 eggs
  • 4 tablespoons of sugar
  • 2 to 4 tablespoons cocoa
  • 1/2 teaspoon vanillin
  • 200 gr. lady fingers biscuits (savoiardi)
  • 2 cups hot coffee
  • 2 to 4 tablespoon sweet liqueur (amaretto or rhum)
  • 1 tablespoon sugar

Beat egg whites until they reach the soft peak stage. While stirring slowly add sugar, vanillin and yolks. Add mascarpone and keep stirring until you get a soft cream without clots. In a bowl stir coffee, liqueur and sugar. Dip one buiscuit at the time and layer them on a cooking dish or pan. Divide the cream into two and pour one half on the fisrt biscuit layer. Prepare a second layer of biscuits on top, in the same way. Add cocoa to the second half of cream and stir it into a uniform brown cream. Pour the cream on top. Sift a thin layer of cocoa on top of the tirami su and chill for a couple of hours before serving. If you happen find out you need some more biscuits or liquid mix don't worry, just add more ingredients.

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